Korean Tofu Rice Bowl
with Sesame Veggies & Sriracha Mayo
- Soy
- Sesame
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Fish
- Milk
- Almond
- Gluten
- Soy
If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this HelloFresh plant-based version. So, divvy up the fragrant rice, pile on the tofu and toppings and then mix it all together for a glorious fusion of flavours and textures.
Ingredients
3 clove
garlic
1 packet
jasmine rice
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 bag
green beans
1 bag
baby broccoli
1
carrot
1 sachet
sesame seeds
(Contains: Sesame; )
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
cornflour
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Sesame, Gluten, Wheat; May be present: Eggs, Fish, Milk, Almond)
½ packet
Ginger & Lemongrass Paste
(May be present: Eggs, Sesame, Fish, Milk, Almond, Gluten, Soy)
1 packet
sriracha
(May be present: Soy)
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, pat the firm tofu (see ingredients) dry with paper towel. Cut the tofu into 2cm cubes. Trim and halve the greens beans. Trim and halve the baby broccoli lengthways. Thinly slice the carrot into sticks. In a medium bowl, add the tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add a drizzle of sesame oil and season with salt and pepper. Transfer to a plate and cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a generous drizzle of olive oil. Cook the tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Reduce the heat to medium, then add the Korean stir-fry sauce and ginger & lemongrass paste (see ingredients) and cook, stirring, until warm, 1 minute.
While the tofu is cooking, combine the sriracha and plant-based mayo in a small bowl. Season to taste.
Divide the garlic rice between bowls. Top with the sesame veggies and Korean tofu. Dollop over the sriracha mayo to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of flavours, especially praising the crispy, well-seasoned tofu and fresh, crunchy vegetables.
- Ease of prep: Some found it straightforward to make, though a few mentioned multiple frying steps made it time-consuming.
- Suggestions: Consider adding more sauce for moisture; try using gochujang instead of sriracha mayo for a more authentic Korean taste.
- Portions: Several reviewers felt the tofu portion was too small to feed four adults comfortably.
